Creamy Paprika Chicken Thighs with Potato Mash

These chicken thighs have a Mediterranean flair, thanks to the sun-dried tomatoes and paprika that I use in the sauce and as a seasoning. It’s an easy dish that is both comforting, thanks to the creamy sauce and silky mashed potatoes, and rich and elegant enough to feature on a bistro or brasserie menu. Serve it as a midweek dinner or a family lunch at the weekend with different garnishes, such as roasted vegetables, couscous or polenta. I would also recommend serving it with a good loaf of sourdough bread to mop up every last drop of this delicious sauce. Hope you enjoy this recipe as much as I did!

(serves 4)

• 1½ lb (680 g) boneless skinless chicken thighs

• 1½ tsp sweet paprika

• ½ tsp smoked paprika

• ¾ tsp salt

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp black pepper

• Pinch of cayenne, optional

• 1 tbsp butter

• 1 tbsp oil from the sun-dried tomato jar

• 1 small red onion or 2 shallots

• 3 garlic cloves

• ⅓ cup (60 g) sun-dried tomatoes, finely chopped

• 1 tsp smoked paprika

• ¾ cup (180 ml) chicken stock

• ¾ cup (180 ml) heavy cream

• 1½ tsp Dijon mustard

• Small squeeze of lemon juice, optional

• Fresh parsley or chives, for serving

• 2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks

• 4 tbsp (55 g) butter

• ½ cup (120 ml) warm heavy cream or whole milk

• 1 tbsp sour cream or crème fraîche, optional

• Salt, to taste

• Black pepper, to taste

Kitchen utensils: a large saucepan for potatoes; a small bowl; a large frying pan; a chopping board; a knife; a spatula or a wooden spoon; a kitchen roll; a colander; a potato masher.

1. Begin by peeling and chopping 900 g (2 lb) of potatoes into chunks. Place the potatoes in a large saucepan and cover with cold water. Add a good pinch of salt. Bring to the boil and cook for 15–20 minutes until very soft over a medium heat.

2. Meanwhile, mix 1½ teaspoons of sweet paprika, ½ teaspoon of smoked paprika, garlic powder, onion powder, ¾ teaspoon of salt and ¼ teaspoon of black pepper in a small bowl. Add a pinch of cayenne pepper if you like.

3. Pat 1 1/2 lb (680 g) of chicken thighs dry with kitchen roll and season on both sides.